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Recent Review

Good basic idea. I used more garlic (3 medium cloves) and good homemade light chicken stock, plus enough salt to make the flavors come together - the salt is KEY!! I also added a pinch of red pepper flakes rather than black pepper, and whisked in an additional 1/2 cup buttermilk after blending. I've noticed that some buttermilks are more pungent than others, so I'd start with a cup and work your way up.
Note: unless you have a super duper awesome blender that whirs at a nice high speed (my Vitamix does the trick), you're going to have to use a food processor to get a creamy consistency. Corn is notorious for being hard to puree smoothly but it is possible with the right tool. And don't even think about using an immersion/stick blender. They just bounce the kernels around.